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New England Clam Chowder: 5 Secrets for Perfect Creaminess

New England Clam Chowder
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A classic creamy New England Clam Chowder, packed with tender clams and hearty potatoes. Perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 2 cups chopped celery
  • 4 cups cubed potatoes (about 2 medium)
  • 4 cups chopped clams (canned or fresh)
  • 4 cups whole milk
  • 2 cups clam juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream (optional, for extra richness)
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers (for serving)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add onion and celery. Cook until softened, about 5-7 minutes.
  3. Stir in the cubed potatoes and cook for another 2-3 minutes.
  4. Add the chopped clams and clam juice to the pot. Bring to a simmer.
  5. In a separate bowl, whisk together the milk and flour until smooth.
  6. Gradually pour the milk mixture into the simmering clam juice, stirring constantly to prevent lumps.
  7. Add black pepper and thyme. Cook, stirring occasionally, until the chowder thickens, about 10-15 minutes. Do not boil.
  8. If using, stir in the heavy cream.
  9. Serve hot, garnished with fresh parsley and oyster crackers.

Notes

  • For a thicker chowder, you can use 1/3 cup of flour.
  • If using fresh clams, steam them open first, reserve the liquor, and chop the meat.
  • Adjust seasoning to your taste.

Nutrition

Find it online: https://sundayflavor.com/new-england-clam-chowder-creamy-recipe/